I would like to ask for recommendations for a good pellet to use for cold smoking. I was going to smoke some cheese this weekend and was going to use Traeger pellets. I have the tube smoker. Little late to get new pellets from the link Mark R. shared. I am wondering if there might be other good choices. thank you
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My smoked cheese is horrible. What went wrong?
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Originally posted by gmotoman View PostI would like to ask for recommendations for a good pellet to use for cold smoking. I was going to smoke some cheese this weekend and was going to use Traeger pellets. I have the tube smoker. Little late to get new pellets from the link Mark R. shared. I am wondering if there might be other good choices. thank yousigpic
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Here on the west coast we have a Bear Mountain brand that I swear by. 100% of whatever wood it claims to be. Most of the rest are 90% alder and 10% claimed wood on the label. And then there's the Chinese crap Traeger is hawking....
I use Bear Mountain Cherry for 4 hours, let it mellow for a month, and the result is awesome.
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What about some chips/local stuff? Add some finings from your charcoal bag..should smoke up fine.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Here is how I do it in my mes 40. I use a masterbuilt cold smoke attachment with cherry or apple pellets. I also attach a chimney made of large soup cans and gorilla tape that I stick over the mes outlet. I have four cans taped together for about a just under two foot chimney. I attach it with metal duct tape for an airtight seal where it meets the smoker. Yes, it is as ugly as it sounds but it seems to help the flow quite a bit. Two hours in the smoke and into the vac sealer it goes. I don't have a pic of this but I'll try my best to start a thread next time I smoke cheese and or nuts.Weber Smoky Joe
18" Weber Silver
22.5" Weber Gold
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UDS X 2
Masterbuilt 30" MES digital
Masterbuilt MES 40" digital
Masterbuilt cold smoke attachment
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Maverick ET 73
Maverick ET 732
Maverick Pro Temp instant read thermometer
Thermo Works Smoke Dual Channel Thermometer
Pitmaster iQue 110
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Originally posted by gmotoman View PostKind of what I was thinking. Maybe stuff the tube smoker full off wet apple chips(which I have) and place on a couple of coals????In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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I get great results using Bear Mountain Washington Apple pellets as well as Cascade Alder. Make sure your cooker has good air flow. Other than keeping ambient temp under 80 degrees F (to try to avoid the cheese sweating oil) you should be good.Smoke it.. and they will come!
Rob
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As far as Temps go, I'd check with Rich!!
He has Smoking Cheese down to a Science.
Hmmm, Can't find my Pic!! Fishawn has a small pic (above).
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostAs far as Temps go, I'd check with Rich!!
He has Smoking Cheese down to a Science.
Hmmm, Can't find my Pic!! Fishawn has a small pic (above).
Bear
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